Instant Pot Chicken Corn Chowder (2024)

Ingredients

Scale

• 6 slices (6-ounces) thick-cut bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breast, diced
• 3 1/2 cups (about 17 ounces) frozen corn kernels
• 4 cups chicken broth
• 1 pound Yukon Gold potatoes, cut into 1/4–1/2” chunks, skin on
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 3 green onions, sliced (optional)
• Half-and-half (optional)

Using the Instant Pot

1. Set Instant Pot to SAUTE on HIGH. Once hot, add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
2. Add onion and garlic to the pot; saute for 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often. Turn off the Instant Pot.
3. Add chicken broth, potatoes, salt, and pepper. Close and seal the Instant Pot, making sure the vent is in the “SEALED position. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes.
4. While the chowder cooks, make a cornstarch (or flour) slurry by whisking into the milk. Set aside.
5. When done, turn the Instant Pot off and allow the pressure to release on its own, or carefully quick-release the pressure after a few minutes. Set the Instant Pot to SAUTE on LOW. Stir in the cornstarch-milk slurry, scraping any flour that settled at the bottom of the bowl. Cover and allow chowder to thicken for 10 minutes.
6. Turn off the Instant Pot and portion soup into bowls. Generously top with bacon and garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.

Using a Pressure Cooker

1. Heat a large skillet over medium-high heat. Add chopped bacon and cook just until crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
2. Return skillet to the stove. Add onion and garlic and sauté for 2 minutes, stirring frequently. Add diced chicken and frozen corn; sauté for an additional 3 minutes, stirring often.
3. Remove skillet from heat and transfer contents to the pressure cooker. Add chicken broth, potatoes, salt, and pepper. Close and seal your pressure cooker, making sure the vent is in the sealed position. Cook on HIGH for 8 minutes.
4. While the chowder cooks, make a cornstarch (or flour) slurry by whisking into the milk. Set aside.
5. When done, remove pressure cooker from heat. Allow the pressure to release on its own or carefully quick-release the pressure after a few minutes. Stir in the cornstarch-milk slurry, scraping any flour that settled at the bottom of the bowl. Over low heat, cover and allow the chowder to thicken for 10 minutes before serving.
6. Portion soup into bowls and generously top with bacon. Garnish with green onion and a tablespoon of cream or half-and-half, if desired. Season with additional salt and pepper to taste.

On the Stovetop

1. No Instant Pot or pressure cooker? No problem. Simply cut your potatoes a bit smaller and cook bacon according to package directions in a skillet on the stove.
2. Add 1 tablespoon bacon fat to a large soup pot and sauté onion, garlic, diced chicken and frozen corn over medium-high heat as directed above.
3. Add chicken broth, diced potatoes, salt and pepper and bring to a boil for 10-12 minutes, until chicken is cooked and potatoes tender.
4. Add cornstarch-milk slurry as directed above, allow to thicken and enjoy!

You can substitute 4 tablespoons all-purpose flour in place of the cornstarch

Nutrition information calculated using 2% milk; green onions and half-and-half excluded